A delicious cross between soup and pastasciutta, this brothy corzetti pasta with chickpeas is a wintry, soupy version of classic pasta e ceci. A legendary Roman dish, it is usually served with small, tubular pasta shapes but we find that corzetti – with its intricate design – works just as well.
In our family, we deeply love chickpeas (and all kinds of legumes, to be honest). If you’re like us, take a look at other corzetti recipes with chickpeas we shared through the years – they’re both super simple to prepare and delicious!
Brothy Corzetti Pasta with Chickpeas
- 250 gr dry chickpeas
- 2 anchovy fillets
- 50 gr tomato sauce
- Extra virgin olive oil
- Salt and black pepper
Soak dry chickpeas overnight. In the morning (or after 10-12 hours) drain the chickpeas and boil them in salted water for about 2 hours (cooking time may depend on the chickpeas you’re using so always taste them to make sure they’re cooked).
When the chickpeas are ready, cover the bottom of a pan with some extra virgin olive oil. Heat the oil and add the anchovy fillets, stirring to make sure they melt into the oil.
Now add the cooked chickpeas, drained, and add the tomato sauce and some chickpeas cooking liquid. Season with salt and pepper.
Cook for 15 minutes. After 15 minutes, when the water is boiling (add more water if the broth is too dry), add the corzetti pasta and cook as usual until al dente. Serve immediately with freshly grounded black pepper and a drizzle of extra virgin olive oil.